Very Veggie Lasagna

I have fixed a veggie lasagna before, but now that we are trying to follow the DASH diet I revised the recipe to be lower in sodium and to add more veggies.

For the veggies I used:

  • Garden fresh zucchini
  • Red & orange bell peppers
  • Onion
  • Garlic
  • Mushrooms
  • Garden fresh (frozen) spinach
  • Garden fresh carrots

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I still used pasta noodles.  Perhaps when our eggplant is ready to harvest I will try making this with eggplant instead of the noodles.  Although, I would probably have to add some meat if I do that.

For the cheese filling, we really like it with ricotta cheese.  It would be healthier without it, but compared to how I normally make lasagna, this is ok.  The cheese filling consists of ricotta cheese, Parmesan and an egg.  I thawed out two cubes of frozen spinach from the Spring harvest and added it to the cheese filling.

Ok, to put this together…

I started out by cooking the onion in about a tablespoon of olive oil.


Once they were translucent, I added in minced garlic.  I let that cook for just a minute or two.

Then I added in the zucchini and peppers.


Let them cook for a couple of minutes.  I like my veggies to have a bite to them.  I’m not crazy about soggy, limp veggies.

Next, I added in the mushrooms and carrots.


The kitchen is smelling Really good at this point!  Let all of this cook together for a few minutes.

I made my own spaghetti sauce.  I am finding the jarred stuff at the grocery store is rather high in sodium.

I used one can of diced tomatoes and two small cans of tomato sauce.  I added spices such as basil, oregano, parsley, pepper, very small pinch of salt and then about a tablespoon of sugar to cut some of the acidity of the tomatoes.  Just keep tasting and adding some of this or that until it gets to where you like it.


I let this simmer for about 20 minutes so all of the flavors could blend together and the sauce could reduce down.  There’s is nothing wrong with using a jarred sauce, but I chose to ‘spend’ the sodium count elsewhere.

While this is simmering, mix together the cheese mixture and start building the lasagna.

Spray the cooking dish with non stick cooking spray.  Then line the bottom of the dish with noodles.  I used No Boil Lasagna noodles.  Then spread 1/2 the cheese mixture on the noodles.

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Pour 1/2 the veggies and sauce over the cheese.


Look at all those yummy veggies!

Repeat the process.  Noodles, cheese and veggies & sauce.  I top mine with a bit of freshly grated mozzarella.


Bake uncovered at 400 degrees for about 35-40 minutes.  The cheese should be bubbly and brown.  The noodles will be nice and al dente.

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Remove it from the oven and let it rest for at least 5 minutes.  This will allow the noodles to soak up more of the sauce and help it stay together when you serve it up.

We had ours with a piece of garlic toast made out of leftover hamburger buns.  They don’t go with the DASH diet since they weren’t whole grain, but it’s what we had.

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We’re not perfect, but you’re crazy to think you can be.

Be sure to follow me on Instagram @newgardenhomestead to see the latest happenings around here.

Here’s to eating for health and eating what you grow.  Enjoy!


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